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07 February 2010

Milk Allergic/Sensitive Recipes: Balsamic Chicken

This was an effort to make something out of what I had in my refrigerator and cabinets so I didn't have to run to the store. Honestly, it tasted like something served at a gourmet restaurant! And it was so easy! It would be equally as good with beef or any other veggies that are in need of leaving your crisper.

Balsamic Chicken

Canola Oil

2 Onions, sliced thinly

2 Green Bell peppers, sliced thinly

1 lb Chicken (I used tenderloins)

3 Cups Chicken Broth

1/3 Cup Balsamic Vinegar

3 Tablespoons Brown Sugar

5 Cloves Garlic, Minced

3 Tablespoons Corn or Arrowroot Starch

Instructions

Caramelize onions over low heat. When they become translucent, add the green peppers.

Add Chicken and cook until chicken is browned.

Pour in chicken broth and bring to a boil.

Combine Vinegar, Sugar, Garlic, and Cornstarch.

Pour Vinegar Mixture into pan while stirring.

Cook until thickened.

Serve over rice, pasta, or non-dairy mashed potatoes since it makes a lot of sauce.